Thursday, March 27, 2014
Today's potato soup:
2# gold potatoes
2c ham bone broth
4c chicken bone broth (or use all chicken broth)
2# frozen mixed broccoli, cauli, carrots
1/2# bacon, cut into 1/4" strips
1/2# ham, diced
1 onion, diced
Salt, pepper, garlic to preference
1.Scrub & roughly chop the potatoes. Cook in broth with black pepper & garlic in a heavy pan with tight fitting lid until tender.
2. Steam frozen veggies.
3. Cook bacon and onion over low heat. Add ham when the bacon is almost done. Continue cooking until bacon is tender crisp or how you prefer.
4. Use an immersion blender to purée the potatoes & broth. Add the veggies and use immersion blender to lightly chop if the pieces are too large. Stir in onions & meats. Taste test and add salt, pepper, and more garlic if needed.